Looking for an easy and light, yet gorgeous holiday side dish? These spiced roasted carrots with tangy tahini are the 30-minute recipe you need.
Carrots are often relegated to the role of supporting actor. In soups and stews, they provide a sweet, earthy foundation; on crudités platters, they are but a vessel for hummus and other dips. But in this gorgeous dish, theirs is the biggest name on the movie poster.
These spiced roasted carrots with a Moroccan-style spice blend and tangy tahini sauce are a quick and easy – yet fancy-looking – addition to any festive meal (Thanksgiving included). Whether you’re hosting the holiday or contributing to a potluck, and looking to replace the usual orange thing on the menu (i.e. sweet potato casserole) with something lighter, let’s dive in…
What’s In These Spiced Roasted Carrots
This vegan dish consists of carrots roasted with olive oil, smoked paprika, garlic powder, cumin, and coriander. While the carrots are in the oven, you whisk up tahini with lemon juice, garlic, and water to make a creamy, tangy, dairy-free sauce.
Make the Spice Blend: Start by preheating the oven to 425ºF. Then, in a bowl, combine all the spices with olive oil, salt, and pepper.
Roast the Carrots: Slice the carrots into long pieces, place on a large rimmed baking sheet, and drizzle with the slice blend. Toss to coat and arrange in a single layer. Roast until they’re tender and browned around the edges, about 25 minutes, tossing once halfway through.
Make the Tahini Sauce: In a small bowl, combine the tahini, lemon juice, garlic, salt, and a splash of water. Stir to combine, then gradually incorporate the rest of the water until a creamy sauce forms.
Serve the Carrots: Spread some of the sauce on a serving platter, then top with the carrots and drizzle with the remaining sauce. Garnish with cilantro or parsley, and serve immediately.
Tips for the Best Roasted Carrots
- Use high heat. Roasting these at 450º ensures they’ll cook quickly and retain a hearty texture.
- Don’t overcrowd the pan. Be sure to arrange the carrots in a single layer so that hot air can circulate around each piece. If the carrots are on top of one another, you’ll get mushy, watery results.
- Use small carrots. If possible, use the small, thin variety versus giant, industrial-size carrots. They usually have more flavor, and are sweeter and prettier, too.
Spiced roasted carrots can be made up to a few hours in advance; be sure to reheat them in the oven, though (instead of the microwave), to retain their texture. The tahini sauce can be made up to 4 days in advance and kept in an airtight container in the fridge.
More holiday sides…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
A light and easy, 30-minute holiday side dish.
For the Carrots
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds carrots (about 6 medium), trimmed and halved/quartered lengthwise* (see note below)
- Cilantro or parsley, for serving
For the Sauce
- 1/3 cup well-stirred tahini*
- 2 tablespoons fresh lemon or lime juice
- 1 small garlic clove, crushed, grated, or finely minced
- 1/4 teaspoon fine sea salt
- About 1/3 cup water
- Preheat the oven to 450ºF.
- In a small bowl, combine 3 tablespoons olive oil, 1 teaspoon each of coriander, cumin, garlic, and paprika, as well as 1/4 teaspoon salt and lots of black pepper. Stir to incorporate.
- Place the carrots on a rimmed baking sheet and drizzle with the oil mixture. Toss with your hands to coat evenly and arrange in a single layer. Roast until the carrots are deeply golden, 20 to 25 minutes, tossing once about halfway through.
- Meanwhile, in a medium bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and a splash of water. Whisk until smooth. Then add about 1/4 cup more water and whisk to incorporate (at first it may seem lumpy, but keep going and it’ll come together).
- To serve, spread about half of the sauce on a serving platter. Top with the carrots and drizzle the remaining sauce on top. Garnish with fresh herbs and serve immediately.
- You can leave the skin on when roasting carrots; just be sure to wash them really well first.
- Tahini can vary in taste and texture depending on the brand. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Joyva, Soom, Krinos, and Whole Foods 365 are all great options. Look for raw (not roasted sesame) tahini if possible.
- Serving Size: 1/6 of the recipe
- Calories: 185
- Fat: 14.2 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3.2 g
Keywords: roasted, spiced, moroccan, carrots, thanksgiving